El Real Elbow Macaroni with Chicken & Wild Mushrooms

Ingredients:

• 250 g. EL REAL ELBOW MACARONI

SAUCE

• 1⁄4 cup salted butter or margarine
• 1⁄2 cup thinly sliced white onions
• 1 tbsp. crushed garlic
• 1-250 g. chicken breast fillet - cut into 1-inch-long thin strips
• 4 pcs. fresh or canned oyster mushroom, thinly sliced
• 8 pcs. shiitake mushrooms - soak in 3⁄4 cup water for 15 minutes. Save mushroom water. Remove stems. Slice thinly.
• 1⁄2 cup thinly sliced fresh or canned button mushrooms
• 1 cup frozen peas - thawed
• 1 cup all-purpose cream
• 1 tbsp. rock salt or 1 tsp. fine salt
• 1⁄2 tsp. white pepper
• 1⁄4 cup chopped green bell peppers
• 1⁄4 cup chopped red bell peppers

Procedure:

1. Cook EL REAL ELBOW MACARONI according to package directions.
   
   
2. Drain under faucet water.
   
   
3. Blanch again in boiling water when ready to serve.
   
   Sauce:
   
4. In a 12-inch skillet, put butter and onions. Cook until onions are transparent.
   
   
5. Add garlic and cook for few seconds.
   
   
6. Add chicken until it changes color.
   
   
7. Add all of the mushrooms and cook for 2 minutes.
   
   
8. Add remaining ingredients (except all-purpose cream). Stir until boiling.
   
   
9. Add cream and cook until simmering. Top with bell peppers. Serve.